My husband teaches part time at a local college. One of the classes is speech and among other things, they have to give a demonstration speech. One night he came home with this recipe and said I had to try it – that it was delicious! He wasn’t kidding! Our picky eaters like it and it’s super easy to make! I call that a win-win!
The first time I made it, I wasn’t sure about it. I’m not a big fan of chunky stuff in my dip. When my husband walked into the room, he immediately knew what I was making just by the smell – mmmm, garlicky goodness!
I figured I would give it a try and surprise! I really liked it! In the bowl, it looked like a huge amount and I wasn’t sure we would be able to finish it before it spoiled. Ha! No danger of that happening. I think we polished it off in less than two days! It’s even better the second day after the flavors have had a chance to mix into the yogurt!
16 oz Greek yogurt, plain
One diced cucumber
3 cloves garlic minced
6 T red wine vinegar
6 T extra virgin olive oil
Put yogurt in mixing bowl and stir in cucumber and garlic. Add vinegar and olive oil and mix well. Add salt and pepper to taste. Serve with toasted pitas (we love homemade whole wheat pitas, cut like a pizza and toasted) or crackers of choice.
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